BCAA

Hello,

I came across a discussion suggesting that most proteins for BCAAs are made from soy. In the lesson, you write that soy is not very rich in BCAAs, but its advantage is its low price. I was under the impression that most BCAAs are derived from milk, specifically whey. What is your perspective, as someone who has worked or is working with dietary supplements?

Thank you very much.

BCAAs are synthesized for commercial purposes, which refers to obtaining amino acids through the fermentation activity of certain microorganisms on organic substrates, where soy is the most common. It is not the only way to produce these amino acids, but manufacturers in the vast majority of cases choose methods that are the most financially advantageous, which is quite logical. Therefore, the concentration of the desired components in the original raw material is not important; what matters is the "yield."

Hello,
I am interested in whether it is possible to ensure enough BCAAs on a vegan diet. If not, is it necessary to supplement even for non-athletes? Thank you in advance for the response.

In the context of the inquiry, the primary question arises of how to perceive the meaning of the term "sufficient." In a non-athletic population, BCAAs should not be a problem, as some plants provide them in relatively adequate amounts (for example, rice is a significant source). For vegan athletes (especially those engaged in strength activities), supportive supplementation is advisable - nowadays, high-quality rice protein concentrates are produced (with an interesting content of BCAAs), and if needed, it is possible to choose pure amino acid supplements of plant origin (produced through the fermentation activity of microorganisms).